Don't Eat IN Vegas Until You Watch This

Ingredients

• 200 g American Wagyu Beef (thinly sliced against the grain)
• 100 g Fresh Crab Meat (picked meat, shells removed)
• 150 g Egg Noodles (dry, broken into bite‑size pieces)
• 240 ml Coconut Milk (full‑fat for richness)
• 2 tbsp Red Curry Paste (store‑bought Thai red curry paste)
• 480 ml Chicken Broth (low‑sodium)
• 1 tbsp Fish Sauce (adds umami)
• 1 tsp Palm Sugar (or brown sugar)
• 1 tbsp Lime Juice (freshly squeezed)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (freshly grated)
• 1 Shallot (finely diced)
• 2 tbsp Vegetable Oil (high smoke point)
• 30 g Crispy Fried Noodles (store‑bought or homemade, for garnish)
• 1 tbsp Cilantro (chopped, for garnish)

Instructions

1. Prepare Noodles

   Break the egg noodles into bite‑size pieces and cook them in boiling water for 3‑4 minutes until just al dente. Drain and set aside.

   Time: PT5M

   Temperature: 100°C

2. Make Curry Broth

   Heat vegetable oil in a large pot over medium heat. Add minced garlic, grated ginger, and diced shallot; sauté 1 minute until fragrant. Stir in red curry paste and cook 30 seconds. Add chicken broth, coconut milk, fish sauce, palm sugar, and lime juice. Bring to a gentle boil then reduce to a simmer.

   Time: PT10M

   Temperature: 90°C

3. Add Wagyu Beef

   Slide the thinly sliced Wagyu beef into the simmering broth for just 30 seconds – the beef should remain rare in the center.

   Time: PT1M

   Temperature: 90°C

4. Torch the Beef

   Using a kitchen torch, quickly sear the surface of the Wagyu slices for 10‑15 seconds until a light caramelized crust forms.

   Time: PT2M

5. Add Crab and Noodles

   Gently fold the cooked egg noodles and crab meat into the broth, allowing the crab to warm through for 1‑2 minutes.

   Time: PT2M

   Temperature: 90°C

6. Plate and Garnish

   Divide the noodle‑beef‑crab mixture into two deep bowls. Ladle hot broth over each. Sprinkle crispy fried noodles on top and finish with chopped cilantro.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

70g

Fat

30g

Fiber

3g

Ingredient Substitutions

• Instead of American Wagyu Beef: ribeye steak, sirloin steak
• Instead of Fresh Crab Meat: imitation crab, lobster meat
• Instead of Egg Noodles: rice noodles, udon noodles
• Instead of Coconut Milk: evaporated milk, cream
• Instead of Red Curry Paste: green curry paste, yellow curry paste
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Fish Sauce: soy sauce, tamari
• Instead of Palm Sugar: brown sugar, honey
• Instead of Lime Juice: lemon juice
• Instead of Garlic: garlic paste
• Instead of Ginger: ground ginger
• Instead of Shallot: yellow onion
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Crispy Fried Noodles: fried shallots, crushed peanuts
• Instead of Cilantro: Thai basil

Equipment Needed

• Large Pot
• Skillet or Frying Pan
• Kitchen Torch
• Ladle
• Cutting Board
• Chef's Knife
• Bowls for Serving

Critical Steps — Do Not Skip

• Torching the Wagyu beef to achieve a rare interior with a caramelized exterior.
• Keeping the broth at a gentle simmer to prevent coconut milk separation.
• Adding crab at the end to avoid overcooking and preserve sweet flavor.

Chef Tips from the Video

• Use high‑quality American Wagyu for the best buttery texture.
• Fresh crab meat gives the sweetest flavor; avoid canned crab if possible.
• For extra crunch, fry a handful of instant ramen noodles until golden and use as garnish.

Troubleshooting

Storage

Refrigerator: Store broth and cooked noodles separately in airtight containers for up to 2 days.

Freezer: Broth freezes well for up to 1 month; do not freeze cooked noodles.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the curry broth a day ahead and refrigerate; reheat gently before adding meat.
• Cook the noodles ahead, rinse, and toss with a little oil to prevent sticking.

Frequently Asked Questions